1. how can a salt addition into food can affect the over flavor?
salt gives mouthfeel, sweetness, metallic or chemicals off-notes, flavor balance and saltiness.
Salt added to a food gives a better mouthfeel becayse salted product are less watery or thicker. Adding of salt also gives sweetness but of course when added to a higher degree it gives a saltiness. Besides, salt can often be used to decrease or masked the chemical off flavors.
Salt also gives a flavor balance where it blend the flavor together and increase the flavor intensity.
last but not least, salt added can increase the saltiness and it is dependent on what product to add in.
2. salt can control the microbial growth. explain the statement.
salt is able to stop or slow the microbial growth of the food when we dissolve salt in water. when in high level of dissolved salt, it can even kill the microorganism.
this is because when salt is in a solution, it reduce the water activity greatly where the available water is less for the microorganism. Osmotic pressure will increase to cause the rupture of the cells also.
1. how can a salt addition into food can affect the over flavor?
salt gives mouthfeel, sweetness, metallic or chemicals off-notes, flavor balance and saltiness.
Salt added to a food gives a better mouthfeel becayse salted product are less watery or thicker. Adding of salt also gives sweetness but of course when added to a higher degree it gives a saltiness. Besides, salt can often be used to decrease or masked the chemical off flavors.
Salt also gives a flavor balance where it blend the flavor together and increase the flavor intensity.
last but not least, salt added can increase the saltiness and it is dependent on what product to add in.
2. salt can control the microbial growth. explain the statement.
salt is able to stop or slow the microbial growth of the food when we dissolve salt in water. when in high level of dissolved salt, it can even kill the microorganism.
this is because when salt is in a solution, it reduce the water activity greatly where the available water is less for the microorganism. Osmotic pressure will increase to cause the rupture of the cells also.